Two years ago one of my best friends from Sydney was visiting me in Stockholm. One night we made this white bean and tomato gratin. We found the recipe in one of Jamie Olivers magazines, but decided to change the recipe a bit since we didn't have all the ingredients at home. I haven't cooked the gratin since then, even though I've thought and talked about it a lot. Yesterday I finally decided to try the recipe again. And oh boy, it tasted just as amazing as I remembered! You need to try this! It's really comforting and can be served with a lot of things.

White bean and tomato gratin


Serves 4-5

• 3-4 tbsp olive oil
• 3 garlic cloves
• 1 leek
• 1 can of precooked white beans (400 g)
• 1 can of crushed tomatoes (390 g)
• 1 tsp honey
• Dash of vinegar
• 1,5 dl of crème fraîche
• 1 dl of grated Parmesan cheese
• Salt and pepper
• Parsley and chives
• Lemon juice

How to make bean and tomato gratin

Heat up the oven to 225 degrees celsius.
Heat up the olive oil in a pot. Finley slice the garlic. halve the leek, rinse it and then slice it. Add the leek and the garlic into the pot and let it sizzle for a few minutes. Be carful not to burn it! When the leek have turned soft, add in one can of beans, one can of crushed tomatoes, the honey and a splash of vinegar. Taste it and add salt and pepper. Let simmer for 5 minutes and then add in the crème fraîche. Transfer the mixture to a small baking tray. Grate the Parmesan and add on top of the mixture. Put into the oven for approximately 30 minutes, until the surface is golden. Top with chopped herbs and squeezed lemon juice.
Serve with a green salad, salmon or chicken.